We Provice Recipes

As a Scot, Yorkshire Puddings are not part of my heritage, but I do rather like them.  My mum never made Yorkshires with our roast beef, although we did have Toad in the Hole which is the same batter with sausages cooked into it.  There seems to be a bit of mystique around the making of them (a bit like scones) but Ive never really had any trouble getting them to rise using the simple recipe below.

The lovely people at Mermaid Bakeware asked me to try out their Yorkshire Pudding tin and, never a girl to shirk a challenge, I accepted with enthusiasm.  Apparently the first Sunday in February is Yorkshire Pudding Day so it would be rude not to celebrate with some golden brown, puffy puddings, whether you eat them with beef, add sausages or eat them for dessert with golden syrup.


Ive never had a proper individual pudding tin, I usually just make one big one in a roasting tin so this is a useful addition to my collection. Mermaid have been making quality bakeware in the West Midlands since 1953. The 4 Cup Yorkshire Pudding Tray is made from Hard Anodised Aluminium and is approximately 245mm x 245mm x 16mm.  Its oven safe up to 240C/475F/Gas Mark 9, is perfect to use with metal utensils as it is scratch resistant and will never peel or blister. 

Yorkshire Pudding (serves 4)

75g (3oz) plain flour
1 egg
75ml (3fl oz) milk
50ml (2fl oz) water
salt & freshly ground pepper
2 tbsp vegetable oil

1. Pre-heat the oven  to 220C/425F/Gas Mark 7
2. Sift the flour into a bowl
3. Make a well in the centre, add the egg and mix into the flour.
4. Gradually add the mixture of water and milk beating either by hand of with an electric whisk
5. Season with salt & pepper
6. I like to let my batter stand for a couple of hours, but its not strictly necessary
7. Put half a tablespoon of oil in each of the metal cups
8. Put the tray into the oven and heat for 10 minutes.
9. Remove the tin and pour the batter into the cups
10. Return to the oven and cook for 15 - 20 minutes until the puddings are risen and golden.


Here is the exciting part, when you see the puds starting to rise inside the oven.

I served the Yorkshire Puddings with a pot roast brisket of beef served with carrots and roast parsnips.

See more reviews and recipes from me and my fellow Mermaid bloggers in the Mermaid Bloggers Kitchen and visit the Mermaid on Facebook for offers and competitions.

I received a 4 cup Yorkshire Pudding tin from Mermaid Bakeware, I was not paid for this post and all views expressed are my own.

I love facebook! Its such a fun way to connect with people. You may be asking yourself,  What does that have to do with Pasta Fazool? Well, tonight I asked the question - What is it called in your family - Pasta Fagioli or Pasta Fazool. Pasta Fazool is the hands down winner. Nanny always called it Fazool but as I got older I was "corrected" by someone who calls it Fagioli. I dont have to worry anymore, my facebook friends have given me permission to call it by the name I grew up with - Fazool! Thank you! If you arent already a follower come check out my facebook page by clicking HERE. Please feel free to get involved in the conversations, its fun!  I also have another hobby so if anyone is looking for some home decorating and design tips please follow me HERE.  I dont have a ton of followers there but would love to get some conversation going so dont be shy!

Tonight I made a version of Rachael Rays Pasta Fazool but changed somethings around.  You can see her original recipe here.  Below is how I made it with some changes. The recipe is pretty basic but the addition of the cheese rind and the crushed red pepper gives it great depth. You can make this spicy if you like,  I just like a little kick and just to clarify - a little kick for me is nonexistant to Steve and probably most people. 



Pasta Fazool


Ingredients:

1 medium onion, diced
1 carrot, diced
1 celery stalk, diced
4 cloves garlic,  minced
1 8 oz can delmonte tomato sauce
approx 3 cups of chicken broth
1 packaged of diced prosciutto or pancetta
2 - 15 oz cans of cannelini beans
2 bay leaves
pinch of crushed red pepper flakes
1 teaspoon of Italian seasoning
salt and pepper, to taste
5-6 basil leaves
1 rind parmigiano reggiano (optional)
1 tbsp extra virgin olive oil
1 pound of orrechiette pasta or any small shape


Directions:

In a large saucepan saute prosciutto in extra virgin olive oil.  When browned add onion, garlic, carrot and celery.  Season with salt and pepper and lower heat.  Sweat the veggies until the onions are translucent.  Add bay leaves, italian seasoning, red pepper, delmonte, 1 can of beans drained and 1 can drained and rinsed  (You want some of the starch to thicken the sauce but not too much) and the chicken broth.  Cover and let mixture come to a boil, then add the basil and cheese rind if you are using it. Let cook for 10 minutes or so or until veggies are tender.  Taste and adjust seasoning according to your taste.

In another pot cook pasta in boiling water.  When pasta is just under al dente add to saucepan using a slotted spoon.  (Some of the starchy water will fill the pasta and help create a tasty thick sauce).  Toss the pasta with the beans and sauce and let cook a minute until pasta is al dente.

Enjoy!


Click here for a printable version of this recipe.

Everyone has their own version of potato salad that they love, and this is mine. Well, if Im honest, I really love all potato salad, because I love potatoes in any form, but this is what I grew up eating at BBQs, family gatherings, etc. and I really love it! I made a big ole batch of this when we were up in Park City with Jeremys family and we got to enjoy it all week. Seeing the picture makes me want to make it again! Hmm...Ill have to see what I can do about that. :) So if youre looking for a great version that is simple and full of flavor, give this a try!


Amounts can be adjusted depending on how big of a crowd you need to feed. Last time I made it, I used about 5-6 lbs. of potatoes, 1.5 dozen eggs, 1/2 of a very large onion, and I doubled the dressing. Just go by taste, and it wont let you down! You especially dont want it to be dry, so add more dressing as you need to. Its also best to make this at least a couple hours ahead of time so it has time to get cold.

Moms Potato Salad

8-9 medium russet potatoes
12-14 eggs
1/2 red onion

1/2 c. mayonnaise
1/4 c. mustard
2 T. red wine vinegar
1 1/2 T. sugar
salt and pepper, to taste

Boil potatoes with the skins on until tender. Let cool, peel and cut into cubes. Boil eggs until done (let come up to boil, turn off heat, let sit 10-12 minutes, put into ice water until cool). Peel and dice. Dice red onion. (Once again, you can adjust these amounts to your liking) and combine with eggs and potatoes.

Mix dressing ingredients together and add to potato mixture (you may not need all, or you may need more). Add salt and pepper to taste. Top with sliced eggs (if you have extra and you want to) and let chill in the refrigerator until serving time.

A very flavorful method in which to make a hearty and rewarding meal that youll wait in anticipation for...

Servings: (6)
Prep: 15 mins. |
Braise: 1 hr.

Posted by Sandra

INGREDIENTS

4 boneless chicken thighs, cut in half
Kosher salt and freshly ground black pepper
4 strips of bacon, sliced
1 yellow onion, chopped
1 cup chopped celery
1 cup chopped carrots
½ cup chopped red bell pepper
1 fresh jalapeno, seeds, stems, and ribs removed, and finely chopped
4 cloves garlic, minced
1/4 cup quality white wine
2 (15.5 oz. can) cannellini beans, rinsed and drained
--(or your fav. brand of white beans)
1 bay leaf
2 teaspoons poultry seasoning
1-1/4 cup low-sodium chicken stock
1 tomato, sliced
1/4 cup italian seasoned breadcrumbs
1 tablespoon fresh cilantro, finely chopped

--Prepared baguette, sliced on the diagonal
--Coleslaw (Click for recipe here: Sandras Coleslaw)

METHOD

Begin making coleslaw 2 hours before servings for flavors to meld in refrigerator.

Preheat oven to 350 degrees.

In a large dutch oven, over medium-low heat, brown the bacon until crispy, and remove to drain on paper towel-lined plate (retaining all the drippings in pot). Raise the heat to medium-high and add the chicken, placing it skin side down. Sear the chicken on both sides, and then remove to the same plate as the bacon.  Remove all but 2 tablespoons of the drippings.  Add the onion, celery, and carrots saute for 3 minutes. Add the red bell pepper, jalapeno, and garlic, and continue sauteing for 2 more minutes. Add the white wine, while scraping bits from bottom of pot, and continue to simmer, until reduced by half. Stir in the beans, bay leaf and poultry seasoning. Return the chicken and bacon to the pot, immersing chicken into vegetable mixture. Add the chicken stock, cover, and bake for 20 minutes. Remove casserole from oven, and top with sliced tomatoes, and then sprinkle with breadcrumbs. Return to oven and continue to bake, uncovered, for 15 minutes longer. Serve family style on a large platter, with a sprinkling of fresh cilantro. Place hot baguette slices around casserole. I also like to serve this dish with a side of coleslaw. - Enjoy!

300 grams Plain Flour / Maida
300 grams brown Sugar
100 grams powdered white sugar
3 Eggs beaten
2 teaspoons vanilla essence
300 grams butter
1 teaspoon nutmeg powder
1 teaspoon cinnamon powder
3 tablespoons date syrup
300 grams dried fruit
50 grams orange /lemon peel
250 ml Rum or Brandy
Soak the dried fruit and orange / lemon peel in Rum or Brandy for about 1month.
Just before using, strain and mix in 3 tablespoons of flour to it. Keep aside.Cream the butter, sugar and brown sugar well. Add the beaten eggs, date syrup and vanilla essence and mix well. Add the orange / lemon peel and dried fruits, nutmeg powder and cinnamon powder and mix well Slowly add the flour and fold in well. If the mixture is too thick add a little milk. Pour into a greased and papered baking tin or dish and bake in a slow oven for about 40 to 45 minutes. Remove from the oven when done and set aside to cool. (Ice this cake only when completely cold)